Roasted Chicken With Rosemary - cooking recipe

Ingredients

1/2 cup butter
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons chopped fresh parsley
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
1 roasting chicken (5-6 pounds)
9 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2 inch pieces
2 medium onions, quartered

Preparation

In a small saucepan, melt butter and stir in the seasonings. Place chicken on a rack in a roasting pan, tie drumsticks together with kitchen string.
Spoon half of butter mixture over chicken. Place potatoes, carrots, and onions around chicken. Drizzle remaining butter mixture over vegetables.
Cover and bake at 350\u00b0F for 1 1/2 hours, basting every 30 minutes. Uncover, bake 30-60 minutes longer or a meat thermometer reads 180\u00b0F and vegetables are tender, basting occasionally.
Cover with foil and let stand for 10-15 minutes before carving. Serve vegetables with roast.